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Easter Deviled Eggs make an adorable appetizer or snack, and couldn’t be easier to decorate!
A twist on the classic, this recipe is a fun way to brighten up your Easter table without using food dye. These colorful deviled eggs have a cheery yellow center, paired with festive carrot beaks.
This is also a great way to use up colored Easter eggs if you’ve already decorated the shells with a food-safe dye. (Just make sure they’ve been stored in the fridge for food safety.)
Ingredients You’ll Need
This recipe is made with Greek yogurt instead of mayonnaise, but you can use any deviled egg recipe you like to create this cute look. Try avocado deviled eggs for a dairy-free option!
Paired with mustard, pickle juice, and a pinch of salt, this recipe comes together quickly. You can add any other flavorings you like, such as garlic powder, black pepper, or relish for extra texture. The filling is easy to taste and adjust as you go.
For the toppings, you’ll need a carrot and something small for the eyes. I used black sesame seeds, which I picked out of my everything bagel seed mix. (We always have this in our spice drawer!)
As an alternative, you could use small pieces of black olives or little capers to create the eyes.
How to Make Easter Deviled Eggs
To cook the eggs, fill a large saucepan with water and bring it to a boil over high heat. Once the water has reached a rolling boil, use a slotted spoon to gently lower the eggs into the boiling water. Set a timer for 10 minutes.
Alternatively, you can cook hard-boiled eggs in the Instant Pot.
While the eggs are cooking, fill a large bowl with ice cubes and water, leaving a few inches of space at the top to prevent overflow when you add the eggs later. When the timer goes off, carefully remove the eggs from the hot water using a slotted spoon to let the water drain away.
Place the eggs immediately in the bowl of cold water so they will cool quickly. When 15 minutes have passed, gently crack one of the eggs and peel away the shell. Repeat with the remaining eggs and hold them under running water, if needed to remove any small shell pieces. Pat them dry.
Once the eggs have been peeled, slice them in half lengthwise. Carefully remove the cooked egg yolks from the egg whites, collecting the yolks in a medium mixing bowl.
Place egg whites on a large plate and set them aside. To prepare the filling, add the Greek yogurt, dijon mustard, pickle juice, and salt to the bowl of yolks.
Use a fork or spatula to mash the egg yolk mixture until it looks smooth. Taste it and make any adjustments as needed, adding extra salt or mustard for a boost of flavor. You can also add a splash of water if the mixture looks dry. I tend to use a 1/2 teaspoon of salt, in total, but everyone’s taste buds are a little different when it comes to deviled egg filling.
Transfer the egg yolk mixture to a piping bag (or plastic bag) and snip off the end, or use a large frosting tip. Pipe the mixture into the center of each egg white so it’s slightly heaped.
Finish off the Easter look by adding carrot beaks, which are simply thinly sliced carrots that have been cut into triangles. Place two black sesame seeds above the beak for eyes, and repeat with the remaining deviled eggs.
Serve right away, or place eggs in the fridge to chill, tightly covered, until you’re ready to serve them. Deviled eggs can be safely stored for up to 4 days in the fridge, but they taste best when you serve them within 48 hours. They can be left at room temperature for up to 2 hours when served.
Looking for more Easter recipes? Try Easter Bunny Pancakes, Bunny Cinnamon Rolls, or Chocolate Peanut Butter Eggs for more ideas.
Ingredients
- 8 large eggs
- ⅓ cup plain Greek yogurt (see notes)
- 1 tablespoon pickle juice (see notes)
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt , plus more to taste
- 1 carrot , sliced into small triangles for beaks
- black sesame seeds (for eyes)
Instructions
- To hard boil the eggs, bring a large saucepan of water to a boil over high heat. Once the water has reached a rolling boil, use a slotted spoon to gently lower each egg into the pot. Let the eggs boil for 10 minutes.
- When the timer goes off, use a slotted spoon to transfer the boiled eggs to a large bowl filled with ice water. Let the eggs cool in the ice water for 15 minutes, then gently tap the shells on the counter and peel away the shells. Hold the eggs under a stream of running water to help remove the shells, if needed.
- Slice the hard-boiled eggs in half lengthwise and use a small spoon to remove the cooked yolks, adding them to a small mixing bowl. Set the egg whites aside on a serving plate.
- To prepare the filling, add the yogurt, pickle juice, mustard, and salt to the bowl of yolks. Use a fork to mash the mixture together, then taste it and make any adjustments you like. Add more mustard for a tangy flavor or extra salt to boost the overall taste. (I usually use a ½ teaspoon of salt total, but this will vary on the brand you use.) You can also add a tablespoon of water if the mixture is looking dry.
- Transfer the egg yolk mixture to a piping bag or plastic bag, then cut off one end. Squeeze the filling into the egg white halves so they are slightly heaped. To finish off the Easter look, top each filling with a carrot triangle and two black sesame seed eyes.
- Place the deviled eggs in the fridge until ready to serve. You can keep these tightly covered in the fridge for up to 48 hours (for a fresh flavor) and deviled eggs can sit out for serving for up to 2 hours.
Notes
Nutrition
If you try these Easter Deviled Eggs, please leave a comment and star rating below letting me know how you like them.
So cute!